These Mexican chocolate fudgsicles are simple, easy and quick recipe is well worth making – I hope you enjoy this incredibly delicious frozen dessert!
If you have an affinity for rich desserts like myself, this will be the perfect summer time treat for you. If you don’t thoroughly enjoy a rich dessert this may also be enjoyed since the richness is balanced by the cool and refreshing nature of being a frozen dessert.
The Mexican chocolate in this classic fudgsicle, really spices things up. It takes what is classic and good, but somewhat pedestrian, and elevates the fudgiscle game to something that is interesting and dare I say impressive. The use of chili powder, cayenne and cinnamon create an instantaneous surprise and delight the moment it hits your tongue. It is earthy, warm and complements the creamy chocolate perfectly.
The Best Chocolate Fudgsicles
Yields: 8 popsicles
Ingredients:
- 1.5 cups nut pods creamer (use any dairy free creamer, coconut cream or real dairy cream)
- 1/4 cup maple syrup
- 1/4 cup water
- half cup chocolate chips (at least 55% dark)
- 1tsp corn starch
- cinnamon
- cayenne
- chili powder
- vanilla flavoring
- pinch of salt
- 1 circular disk of TAZA Mexican chocolate
Instructions:
1.Combine the following ingredients: Cream, water, maple syrup, chocolate chips, Taza chocolate disc, coco powder, spices(just a sprinkle of each to start, then adjust later to your taste) and salt into pan and heat on medium-low, stirring contents until chocolate is nearly melted.
2.Put the mixture into a high-speed blender and add the corn starch. Blend until smooth (approximately medium-high for 30 seconds).
3. Taste liquid and adjust with spice for your individual preference. I found that tasting the Tazo Mexican chocolate gave me a baseline of the spice balance in Mexican chocolate and what I should strive for. The spice heat level should be on the mild side, subtle, not overwhelming but certainly detectable and able to taste the heat! Always stay conservative with spice and add in incremental, small amounts until desired state is achieved. You cannot dial back the amount of spice after it has already been incorporated but you can always add more!
4. Pour heated, smooth liquid into popsicle molds to the max line, place tops securely and freeze for at least 4 hours, preferably overnight.
5. After frozen, remove popsicle mold and enjoy! If your particular mold is difficult, leave on counter to thaw for 5-10 minute or place in warm water to loosen the exterior.
These mold by Lekue are the best popsicle molds because they are easy to remove the frozen Popsicle from, they also stack on top of each other in the freezer which is great.
Optional: Dressing your Mexican chocolate fudgsicles
You can leave them naked and have the cult classic experience or you may like to give them a flare with drizzling or dipping chocolate over the upper portion. Wonderful additions are chopped nuts such as pistachios or almonds, or try sprinkling coconut shreds or rainbow sprinkles on top.
Instructions for chocolate drizzle:
Place chocolate chips in a glass bowl and cook on double boiler over 3 cups of boiling water. After chocolate is melted, mix in dairy free cream or milk until the mixture is loose and able to come off the spoon in a constant stream. Then add pourable chocolate into a plastic squeeze bottle and squeeze over top portion of fudgsicles.
Notes:
-If you blend mixture too long or too high there will be more air bubbles. If this is the case, shake mold until bubbles float to surface then use a tooth pick or popsicle stick to pop bubbles.
-Add any additional spice slowly and in small increments; be careful not to over season.
-You may use dairy milk if that is your preference. I used my favorite vegan creamer- Nut Pods because we are a dairy free household!
-If you choose a mylk (or real milk) the end result will be a bit more refreshing, the lower fat the more light and refreshing, while the cream or coconut cream will make it richer and thicker.
-The small amount of corn starch is used to thicken the liquid to a desirable consistency. An alternative to cornstarch may be Arrow Root.
-Cacao, which is what all chocolate is made from, has a highly stimulating affect. If you are sensitive to stimulants such as having an adverse reaction to coffee/caffeine, try an alternative dessert recipe that is free from chocolate!
FAQ:
-How do I know how much is too much spice?
The spice should not be overwhelming or a dominant element. It should be noticeable and create GENTLE heat (otherwise known as ‘spicy’).
-What should the consistency be like?
Thick but pourable and should be silky-smooth.
-What is the minimum time for freezing before eating?
Approximately 4 hours.
-What if there are a lot of bubbles from the blender?
Gently shake and tap the popsicle mold to encourage air bubbles to come to the surface then poke them with a toothpick or popsicle stick.
-What should I do if my popsicles are challenging to remove from the mold after freezing?
Leave on the counter to thaw for 5 minutes or place in warm water.
These are the best popsicle molds because they are easy to remove the frozen Popsicle from, they also stack on top of each other in the freezer which is great.
Fun facts:
Capsaicin: A chemical compound found in chili peppers that causes the “spicy” heat sensation.
-Capsaicin is created by the pepper plant to stop animals from eating its fruit.
-Birds do not have the taste receptors that are triggered from capsaicin. If you put cayenne pepper on bird feed they do not detect spiciness and it is a great way to keep other animals such as squirrels from eating it!
-Capsaicin is found to have antibacterial components.
-They have found an analgesic (pain reliever) effect in capsaicin.
-This chemical compound can stimulate liver detoxification and wake up a sluggish tired liver.
-Produces ‘feel good’ hormones called endorphins.
-Helps clean out the ol’ sinuses.
-Always wear gloves when handling hot peppers and be careful not to touch your eyes!
This is a healthier dessert option as it is low in sugar and is a great dairy free option. Maple syrup is used instead of refined white sugar, although there is still sugar in the chocolate used. Try a dairy free option such as your favorite nut milk/creamer or try using coconut cream to eliminate animal dairy. The dairy free alternatives do not make it less delicious! I promise you will not even know it is dairy free if you use nut pods creamer as I described above.
I hope you do make these Mexican chocolate fudgiscles and if you try this recipe please let me know how you enjoyed it below in the comment section below!
Enjoy!
